Step by step recipe of Pakistani Shami kabab with photos of each step.

I’m making these for school lunch box. My elder son is a meat lover and needs proper lunch so these kababs, Keema Cutletsand chicken nuggets are handy in the morning for quick-lunch preps. They can be used in making buns kabab as tikki for a shami bun kabab. In Pakistan, shami kabab are first thing to come in mind when thinking of Ramadan recipes as they are immensely popular and easy to make. As these kabab have cooked meat so you can store them for longer period.

Usually, shami kebabs are dipped in egg and then fried. But as I wanted quick frozen shami kababs. I have dipped these in egg and coated in bread crumbs. So, I just have to throw frozen kabab in hot oil and crispy shami kabab are ready.

For freezing, Place all kababs separately in tray, freeze them for 2 hours. When kabab are fully frozen. Place them one on top of other in an air tight container and freeze. Fry frozen kababs directly in hot oil.

Recipe Notes

Instead shallow frying, you can also grill kabab on non stick pan on stove with a teaspoon of oil.

If you are using lean meat then add oil in preparing kabab or the kababs are too dry.